Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE CARAMELIZED SHALLOT AND BLUE CHEESE BUTTER
Heat sauté pan on medium-high heat.
Add 2 tablespoons of butter to pan, and heat until melted and hot.
Add diced shallots. Allow shallots to caramelize, and then move them around in the pan.
Once shallots are translucent and have nice caramelization, around 7-10 minutes, add dry sherry and deglaze.
Once the shallots have absorbed the dry sherry, remove from heat and allow the shallots to cool.
In a medium-size bowl, place 5 ounces of unsalted softened butter, crumbled blue cheese, and cooled shallots.
Using a spatula, mix them together until well combined.
Season to taste with kosher salt and fresh ground black pepper.
Cut a piece of parchment paper approximately 12”x 18”.
Place butter horizontally down the center, and fold the parchment over the butter. Using your fingers, form a 2” diameter log.
Roll up the parchment paper, and twist the ends in opposite directions, so that you get a tight log.
Chill the log of butter until firm.
Once the butter is firm, cut into 1/2” thick coins, and place back into the refrigerator until needed.
PREPARING THE FULLBLOOD WAGYU RIBEYE
Bring Fullblood Wagyu ribeye out 45 minutes before grilling (remove earlier if meat is frozen). Allow the meat to come to room temperature.
Season on both sides with kosher salt and fresh ground black pepper (Please remember, this is high-quality Fullblood Wagyu beef. It is innately flavorful and delicious – you do notneed to add special steak seasoning to make it taste better.)
Set your grill on high, and let it get nice and hot.
Cut a yellow onion in half, horizontally, and stab a fork through the root end. Place the cut end into a bowl with 1/2 cup grapeseed oil in the bottom.
Once your grill is hot, rub the cut side of onion coated with grapeseed oil along the grates of your grill. This will help season and lubricate the grill.
Place Fullblood Wagyu ribeye at an angle on the grill, and grill on high heat for 4-5 minutes on each side, depending on desired doneness (4-5 minutes on each side will get you a tender medium-rare finish with this premium cut).
Do notpress down on the steak or move it around – let it get a nice sear and retain its juicy quality!
Let your grilled Fullblood Wagyu ribeye rest for 5 minutes, and then place 1-2 of the caramelized shallot and blue cheese butter coins on top of the ribeye.
Serve, and enjoy!